Oven baked chicken legs are a simple dinner the whole family will love. Just trim, pat dry, simple spices, and bake them in the oven. You will have perfect crispy, juicy chicken legs every time with these easy step by step photo instructions.
Introduction
Everybody loves great chicken legs (AKA drumsticks). Kids, grandparents, and mom and dad all love a crispy drumstick. Now you can have them anytime you want. Plus they are economical.
Skip to the next section if you want to skip the story.
Last year I took several weeks working on grilled chicken legs to get them just right. We were having a large retirement party for several family friends, and I was providing the meat course for a hundred people.
I initially wanted to grill all 150 pieces of chicken, but after I got the smaller batch perfected, it was obvious that mass cooking that large was not possible on a home grill. See Grilling Chicken Drumsticks – The Art of Drummies.
But the grill recipe work did show that the secret of a great chicken leg (drumstick) was in the internal temperature of 185. Not 165, which is the safe chicken temperature, but 185 produces the moist tender chicken legs you will ever have.
So I switched my attention to the oven with excellent results. See Chicken for a Hundred. Since then, I have done mainly oven drummies. Here is the scaled-down version.
My Rating
Just excellent. It always brings a child-like smile to my wife's face.
♨️Cooking
- DO NOT SKIP THE PAT DRY, or you will not have crispy skin. (See Chicken: To Rinse or Not To Rinse? about rinsing the chicken)
- Check the cut joint area for loose parts. You may be handing this to a child and don't need loose bone aspirated.
- I like cooking this on a rack to get the meat off the pan, and with convection, all sides of the legs will be nice.
- Cook at high temp, and you must use a thermometer to be sure you get to 185. Do not guess.
- Spice as you want. I often add the Cayenne, but if you have little ones, skip it.
- Scale to any amount you need
Seasoning
I generally use my All Purpose Seasoning; 7:2:1 and 7:2:2 but just some coarse salt and pepper or just the seasoning of your choice.
Skip the seasoning and brush with your favorite BBQ sauce the last 5 minutes to make great oven-baked BBQ drumsticks.
⏰How Long to Bake
There are three variables: the chicken leg size, oven temperature, and the desired internal temperature. I'm aiming for 185° (see next section), so at 425° for about 35 minutes.
ALWAYS COOK TO A FINAL INTERNAL TEMPERATURE. PLEASE, NEVER BY TIME ALONE.
- Chicken legs at 350°F convection or 375°F conventional – about 45-50 minutes
- Chicken legs at 375°F convection or 400°F conventional – about 40-45 minutes
- Chicken legs at 400°F convection or 425°F conventional – about 35-40 minutes
- Chicken legs at 425°F convection – about 35 minutes (I don't suggest 450°F conventional, do 425°F conventional and add a few minutes)
Remember, all these numbers vary by your oven, also.
The lower the temperature you use, the less crispy your chicken legs will be.
🌡️Best Final Internal Temperature
Many want to cook chicken legs to 165°, which is the minimum safe internal temperature for chicken for the FDA. There is a difference between safe and done. Pork is safe at 145°, but you sure won't want your pulled pork to be cooked to 145°. It would be terrible.
Also, a lot of recipes cook "until fluids run clear." Excuse me, but what does that mean? You should be standing there, poking it with a knife and losing all the moisture — not a good idea. Also, I suspect that it may even be below the safe minimum temperature.
While I cook my chicken breast to 165, there is way too much fibrous tissue in chicken legs. They will be tough and stringy. Just plan not done. Please use 185° as you finish temperature. Check the comments if you need confirmation.
🖊️Other Notes
Why Use a Rack to Bake?
A lot of the fat drained during cooking on the rack. You can cook this without a rack, but you will be happier with a rack.
Storage
Good just refrigerated for 3-4 days. Also, they should freeze fine for 3-4 months. Reheat by thawing first then reheat in an oven.
📖Related Recipes
Crispy Oven Baked Chicken Thighs
Crispy Baked Split Chicken Breasts
Side Dish Recipes
Easiest Crispy Oven Baked French Fries
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Preheat oven to 425° convection. Pat dry the chicken legs with paper towels.
Trim off any extra skin and any loose joint pieces.
Spice to taste. Here I'm using a light sprinkling of my 7:2:1 seasoning. If you don't have that, then just some salt and pepper to taste. Other seasonings at your option.
Place the legs on a prepared cooking pan with the thicker part of the chicken legs to the outside. I usually line with aluminum foil to help clean up. A rack elevates the chicken to help all sides cook evenly. You can do it without the rack but better with it. Of course, a heavy spray of PAM on the rack or foil.
Cook to 185° plus internal temp. DO NOT STOP SHORT of 185°. About 35 minutes in my oven. Let sit for 10 minutes before serving. They are way too hot to eat right away and will be better after a rest.
📖Recipe
Oven Baked Chicken Legs - The Art of Drummies
Ingredients
- 6 legs Chicken legs - about 1 ½ lbs
- salt and pepper to taste - or 7:2:1 or 7:2:2 seasoning
Instructions
- Preheat oven to 425° convection. If you don't have convection, do 425° conventional and add a few minutes.
- Pat dry the legs with paper towels.
- Trim off any extra skin and any loose joint pieces.
- Spice to taste. Here I'm using a light sprinkling of my 7:2:1 seasoning. If you don't have that the just some salt and pepper to taste. Other seasonings at your option. A touch of cayenne is nice.
- Placed on a prepared cooking pan with the thicker part of the chicken leg to the outside. I usually line with aluminum foil to help clean up. A rack elevates the chicken to help all sides cook evenly. You can do it without the rack but better with it. Of course, a heavy spray of PAM on the rack or foil.
- Cook to 185° plus internal temp. DO NOT STOP SHORT of 185°. About 35 minutes in my oven. Let sit for 10 minutes before serving. They are way too hot to eat right away and will be better after a rest.
My Private Notes
Recipe Notes
Pro Tips:
- DO NOT SKIP THE PAT DRY or you will not have crispy skin.
- Check the cut joint area for loose parts. You may be handing this to a child, and don't need loose bone aspirated.
- I like cooking this on a rack to get the meat off the pan, and with convection, all sides of the chicken legs will be nice. If no rack then flip at 20 minutes.
- Cook at high temp and you must use a thermometer to be sure you get to 185. Do not guess.
- Spice as you want.
- Scale to any amount you need
- Skip the seasoning and brush with your favorite BBQ sauce the last 5 minutes to make great oven baked BBQ chicken legs.
- Good refrigerated for 3-4 days. Or will freeze well for 3-4 months.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: Originally published September 9, 2012. Updated with discussion and photos updated to improve the presentation and add more information. The recipe remains the same. Please enjoy the update.
Gillian
I'm so happy I found your recipe! I've never found a simple chicken recipe I liked very much, but this looks like The One!
I'm wondering what you think of the recent news that putting meat ahead of time into a marinade is basically pointless? Two chefs from a major test kitchen were guests on a cooking show I listen to and they said that they'd done exhaustive testing and discovered that marinades (whether lemon-based, vinegar, alcohol — it didn't matter) basically just remained on the surface of the meat, penetrated only about 1/8" into the flesh, no matter whether it was left for 15 minutes or overnight, and you would do much better to just use the marinade as a sauce. I've always been frustrated with marinades for just this reason, so I was very happy to hear this. What a relief to skip the whole step of making the marinade and preparing the whole thing the night before, etc! Any opinion on this?
Thanks for the recipe! My oven is preheating now!
DrDan
Hi Gillan,
I do try to do simple recipes that work. Hopefully, it works for you.
Basically, I agree, mostly. But, if you want a particular flavor for a meat, that 1/8 inch of intense flavor is really nice. But, the “pro” grillers/smokers use injectors for a reason. I think dry rubs are about the same and mostly I just rub and go anymore.
Remember, brines are not the same as marinades. They do more. Smaller molecules involved, osmotic gradients etc. I do have a chicken breast recipe called super moist that is a combo brine/marinade that works well.
Thanks for the note and welcome to the blog.
Dan
Bea
This recipe is amazing! Kids love it! And it's not fried! Thank you so much!
DrDan
Hi Bea,
It does seem to be a mother's favorite.
Thanks for the note.
Dan
Adrienne
I've made this recipe many times and have a batch in the oven right now. I rarely leave recipe reviews but this is long past due... these turn out perfect every time, crispy on the outside, juicy and flavorful on the inside, and with the high cook temp they are done so quickly compared to other recipes. I love your website Dr. Dan, and I adore the pictures of your dogs!
DrDan
Hi Adrienne,
Thanks for the note. This is one of my top recipes.
Molly and Lilly say thanks.
Dan
Michael Roberts
I love this recipe! Although I only cook mine to 155F so it stays a nice off-white / pale pink. Very tender.
DrDan
Hi Michael,
Try to go to 165 for safety. Salmonella is not fun. I still suggest 185 for this recipe.
Thanks for the note.
Dan
Lucia
Just wanted to say thanks for this recipe! As a graduate student money it tight so this recipe is a lifesaver. I've been making these about once a week for a couple of months now. I love to play with the spices. I've been using Penzey's lemon pepper recently, but I also love it with their Galena Street blend.
Cindy
Dr. Dan, I cooked per instructions. The legs tasted great (used your seasoning 7-2-2) but didn’t brown, much and the skin was not real crispy. Even tho, I will use recipe again, but wondering what I might try differently to get results you and others are getting. Cooked in convection oven.
DrDan
Hi Cindy,
Only a few comments. Be sure to pat dry. Try higher placement in the oven. And you can always hit it with a minute or two of broiler.
Thanks for the note.
Dan
Brandon
Might be a silly question, but I get this every time I bake these or any kind of drumstick recipe. Is there any way to release the water from the chicken drumstick after they are done cooking, or should that even be happening?
I've started to poke the wings with a fork after they are done cooking, I'm just curious if that is the right way to do it or not.
DrDan
Hi Brandon,
Not a problem that I have ever seen...
So what to do about it? First let's discuss cause. I have two possibles. First that the drumstick (or wing) has been previous frozen that does lead to some free fluid. Think of those ice crystals under the skin. Next is not allowing fluid long enough after cooking to reabsorb. The main reason for the rest after cooking most meats.
If it is previous frozen, then get fresh. Or change stores since their supply chain may freeze somewhere along the line. The second issue is obviously to allow a longer rest.
If neither of those, poke your holes if it continues since I have no other ideas.
Thanks for the note.
Dan
Hannah F.
Made this for my parents and grandma tonight and they all enjoyed it! I cooked 9 drumsticks at 450F (conventional oven) for 35 minutes and the chicken turned out really delicious. Thank you for this recipe!
Mark M.
Thanks for the excellent write-up and recipe! Giving this a go this afternoon! 😁
Barbara Taddeo
Hi - I came upon your site as I was looking for something else, and am I glad I did!! It's wonderful. I was encouraged to try my convection oven for the first time, after many years of only using my conventional setting. The drummies were out of this world! The crispest, juiciest chicken I have ever made. My husband and I loved them. I'm looking forward to trying more of your recipes. Thank you!
DrDan
Hi Barbara,
This on my most popular recipe. Have a look around and let me know if you have any questions.
Thanks for the note.
Dan
SunSetter
Thanks Doc!
I was one of those who cooked drums at a much lower temp for a much longer time. They were always good drumsticks, but I tried your way and they are ten times better!! Thank you for being generous and sharing your recipes. God bless Dan-the doctor of palates!!
SebastianandWinniesMommy
Thank you for making this as easy as and cheaper than frozen pizzas... I used to cook, I stopped, and have my reasons BUT I love my husband and want to give him FOOD again. Anything that can give us all more time together, less fanciness, but honest goodness, I'm really appreciative of.
Irene T Houle
Love this recipe! It is absolutely my go-to for cooking up drumsticks, works equally well on the grill
(we turn them every 7 minutes when we cook them on the grill). Have used the spice on thighs and breasts as well. Making some right now for my son and his buddies.
DrDan
Hi Irene,
Thanks for the note and keep feeding those growing teens.
Dan
Brittany
I just wanted to say thank you a million for sharing. Having never made drumsticks before, I came to google for advice and chose your recipe based on simplicity. My boyfriend loves these drumsticks, I've made them several times now and he continues to tell me 'best chicken I've ever had.'
DrDan
Thanks Brittany,
I try to keep things simple and logical.
Dan
NicoleB
Thank you so much for this crispy, delicious recipe! I've made it twice for my family and it was a hit both times. Super easy and economical! Even the leftovers are wonderful. This will definitely become a regular dish in the meal rotation.
DrDan
Hi Nicole,
Thanks for the note. I do love a good drummie.
Dan
Terry
So good! My grand kids love it and so do I. Easy and quick! Thank you.
Tracey Blais
Found this recipe today after I found a great sale on chicken drumsticks. My husband is a huge fan of wings but I personally am not a fan of chicken wiings (and drumsticks) unless the skin is really really crispy, I made up your seasoning mix, made sure the drumsticks were patted dry, and followed your cooking instructions. Once the 35 minstrel were up I brushed some with a bar b questions sauce, some with a honey garlic sauce and a few with a General Tao sauce and wow oh wow!!!They were probably the best wings I've ever had! My husband said they were fantastic! This recipe is definitely a keeper!
Robin
This is the easiest chicken recipe that turns out perfect every time. I found this recipe after I had purchased a huge amount of drummies ( they had an incredible sale). I only have a countertop convection oven. I've found that mine only need to cook about 25 min. Probably due to its size. But I pack as many as I can on the rack and they come out perfect. Plus I made the 7:2:1 seasoning. Perfection! Thank you.